What is wrong?
- Food systems are concentrated, resource-intensive and dependent on long, vulnerable supply chains.
- Farmers often receive too little, consumers pay too much, healthy food remains inaccessible and large quantities of food are wasted.
What is working?
- Regenerative agriculture
- Regional food hubs
- Community-supported agriculture
- Urban food production
- Cooperative distribution
- Precision fermentation
- Alternative proteins
- Local procurement
- Community kitchens
- Food recovery and composting
Seven discussion questions
- How resilient is the local food supply?
- Which production methods restore soil, water and biodiversity?
- What foods can be produced and distributed regionally?
- How will precision fermentation and alternative proteins change the system?
- How can healthy food become more accessible and affordable?
- How can surplus and waste become community resources?
- What food action can participants begin locally?
Desired Outcome
Develop a simple local food resilience pathway:
Local need → Existing producer → Distribution gap → Potential partner → First action